Leavened Deep Fried Bread

Name: Leavened Deep Fried Bread (Khamiri Puri)
Cuisine: India
Ingredients: ½ teaspoonful sugar; 2 dessertspoonfuls yoghurt (curd); 2 dessertspoonfuls yoghurt (curd); 2 to 3 ozs warm water; ⅛ oz (3 g) aniseed (sonf), half-crushed; 1½ lb (680 g) ghee for frying; 1 dessertspoonful flour; ⅛ teaspoonful baking powder; 6 ozs (170 g) wholemeal or wholewheat flour (atta); 6 ozs (170 g) wholemeal or wholewheat flour (atta); 6 ozs (170 g) wholemeal or wholewheat flour (atta); 2 ozs (60 g) flour (maida); 2 ozs (60 g) flour (maida); ¼ pt (120 mils) warm milk; ¼ teaspoonful salt; 1 oz (30 g) sugar; 1 dessertspoonful jellebi khamir or 1 dessertspoonful baker’s yeast + 1 teaspoonful sugar; 1 dessertspoonful jellebi khamir or 1 dessertspoonful baker’s yeast + 1 teaspoonful sugar; 1 dessertspoonful melted ghee

Khamiri Puri

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

This is a deep fried leavened bread prepared after the method followed by the Kashmiri chefs. It has a taste very different from the one produced in Punjab because sugar, aniseed and a well-developed leavening agent are used in addition to the flour to make the dough.

Ingredients

6 ozs (170 g) wholemeal or wholewheat flour (atta)
⅛ t

Asia
India
Bread
Vegetarian

Method

For the leavened dough:—Mix the ingredients and leave in a warm place overnight.

For the Khamiri puri:—Sieve the flour, the wholemeal or wholewheat flour (atta) and the baking powder together. Add ghee, sugar and the khamir. Mix into a dough by the gradual addition of warm milk and water and knead for another 5 minutes. The dough should be soft but not of